Mexican Collard Burritos
Ingredients
- 5-6 Green collard greens leaves
- 1 Cup pinto beans
- 1-2 Cup Bqq quinoa meat
- 1/2 avocado
- 1/2 Cheese Sauce
- 2 plum tomatoes , finely chopped
- 1/2 white onion, finely chopped
- 1 handful chopped parsley
- Juice of 1 Lemon
- 1 tsp salt
Preparation
In a bowl combine tomatoes, onion, parsley lemon and salt. Mix until well combined. ( This is your pico de gallo mix)
Prepare your collar green wraps by trimming the spine of the collard greens. Place collard green leaves on a cutting board and cut off the large stems at the base of the leaf. Use a small knife to thinly shave the remaining stem at the base of the collard green can easily fold
Heat 1/2 cup of water in a large skillet and bring to boil. Lower temperature and place one collard green leaf at a time and steam for 30 sec to 1 min. Until collard wrap turns vibrant green and soft. Repeat with all remaining wraps
Place each wrap over a kitchen towel to remove the water excess. Transfer to a chopping board and place your fillings in 2/3 of the wrap. Add 1/4 cup taco quinoa meat, 1/4 cup pico de gallo mix, few slices of avocado, 2-3 spoonfuls of pinto beans and 1-2 spoonfuls of the cheese sauce
Roll one end of collard leaf over the fillings lengthwise and then fold the ends in, roll again until you get a tight burrito. Place wrap seam-side down on a serving plate. Repeat repeat with all the wraps
Store in an airtight container for up to 2 days